Slow Cooker Eggplant Lasagna is my newest creation and is perfect for busy weeknight dinner during the summer. Yes, you heard me right, this is a perfect dinner for the summer. Why? Because eggplant is in season and is most flavorful this time of the year. In that you don’t want to fire up your oven this time of year, the slow cooker will substitute perfectly for you. And if you’re like me, and like to grow your herbs over the summer, you’ll have plenty of fresh basil.

This dish comes together really quickly. For it, I used:

Fresh eggplant;

‘No boil’ lasagna noodles;

Store bought marinara sauce;

Part skim, ricotta cheese;

Shredded cheese blend;

Parmesan cheese;

Egg;

Garlic;

Basil; and

Salt & pepper.

It’s super simple. You’ll need to slice up the eggplant first and salt them on one side – wait 10 minutes – turn and salt on the other side – wait another 10 minutes – rinse it, and you are ready to assemble your Slow Cooker Lasagna. I provide a detailed description with step by step photos in the recipe below.

When Summer finally arrives I really like to utilize the seasonal ingredients which are so bountiful. One of my go-to dishes, using vegetables straight from the farmer’s market, is this Hungarian Lescho (Tomato and Peppers Stew), but I also love this wonderful Turkish Inspired Eggplant too, which is seasoned with cinnamon and topped with feta. As the summer winds on, and when tomatoes are ripest, I need to make my absolute favorite pasta dish: Penne Alla Vecchia Bettola. It’s an Italian pasta with vodka sauce – but I used fresh tomatoes from my garden. This is one of the most popular recipes on this blog so you may also want to check this out.

In addition to incorporating seasonal ingredients, I also love using slow cooker in the summer. It can accomplish the same tasks as the oven, but prevents the entire house from heating up too. Another awesome thing about a slow cooker is that you don’t have to watch it (& let me not trivialize this point….it’s huge!). Just set it up, and walk away. Whenever you come back, your dinner is ready to serve. Below I listed some other slow cooker recipes that are very popular on this blog (& in my house). Check them out! They will make your life easier during the busy weeknight meals.

Instructions

Cut up the eggplant in slices (1/4 inch thick) and arrange them in a single layer on a rack. Sprinkle with salt. Wait 10 minutes, turn and repeat the process. Rinse the eggplant slices and dry out with paper towel;

I’m all about using the slow cooker in the summer! It’s been so hot here lately I just don’t want to turn on the oven. This looks so good. I love the idea of using eggplant in lasagna. What a great way to beef up the dish with some veggies!

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Hi, my name is Edyta Czaplicka Hannas and I live in New York, with my wonderful husband Eric and now two little cutie pies, Gabriel and Aiden. I'm originally from Poland and I love cooking and sharing my love for Mediterranean and European foods. Read More…

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Hi, my name is Edyta Czaplicka Hannas and I live in New York, with my wonderful husband Eric and now two little cutie pies, Gabriel and Aiden. I'm originally from Poland and I love cooking and sharing my love for Mediterranean and European foods. Read More…